I know it’s only Tuesday, but it feels like the weekend’s already here. You know how sometimes your weekend lineup is so excellent that just anticipating it feels fun? I want part of that weekend to be this sticky gingerbread, aka cozy antidote to the cold outside. This recipe could feed a hungry army of friends, will fill your apartment with the candied smell of molasses-sugar-cinnamon-nutmeg-ginger-cloves, and it sticks to your fingers, so it’s easy to collect all the crumbs. Let’s not start off 2014 wastefully.
Notes: I forget all the time to line the baking tray with parchment paper – and no harm done. What will do harm is misreading the recipe and setting the oven temperature to 425 instead of 325 (cough). And why yes, I have eaten squares of this gingerbread for breakfast.
1 cup butter
1/2 cup water
3/4 cup molasses
3/4 cup honey
1 cup tightly packed brown sugar
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ginger
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
3 eggs, room temperature
1/2 cup milk
1 tbsp grated fresh ginger
1. In a small saucepan, add the butter, water, molasses, honey and sugar. Set over low heat, stirring occasionally until combined. Pour the blended mixture into a large bowl, and set it aside.
2. In a medium bowl, stir the flour together with the baking soda, salt, ground ginger, cinnamon, allspice, and cloves.
3. When the molasses mixture is just warm to the touch, add the following, stirring after each addition until combined: egg #1; egg#2; egg #3; milk; dry ingredients; grated fresh ginger.
4. Pour the batter into a buttered 13×9 inch pan that you’ve lined with overhanging parchment paper. Bake at 325 degrees for 45-60 minutes, or until the surface no longer indents when touched. Let it rest for 10 minutes before lifting the parchment paper out of the pan and transferring the gingerbread to a wire rack to cool completely.